Directions:On a little oil,cook the onions until tender.Add the tomato paste,stir and add the tomatoes.Cover and cook on a middle heat for 10'.Remove from the heat and add the salt,pepper and a pinch of sugar.Fry the mushrooms in a little oil.When the liquid evaporates,dust the mushrooms with the flour,stir and pour the milk and 150ml of water.Let it boils,then add the crumble cheese and cook until it's melted.Remove from the heat,add the salt and pepper.At the bottom of the casserole, spread some tomato sauce.On each crepe spread the same sauce and roll it jelly style or fold it in a triangle. Arrange the crepes it the casserole and pour the mushroom and cheese sauce over it.Bake in the preheated oven to 200C about 15'.Take it out of the oven and sprinkle with chopped parsley.

Directions:In a small saucepan,mix the milk and honey and put on a fire until it boils.Remove from the heat and let it cools.Whisk the eggs yolks and sugar.Return the milk to the heat and when it comes to boil add the egg yolks.Cook on a lower heat until it coats the back of the wooden spoon.Remove from the heat and add the vanilla and ground Plazma.Let it cool.Whip the heavy cream until stiff peaks form and mix it with milk/egg yolks mixture.Pour it in a plastic container and let freeze,stirring every few hours.

Directions:For the dough,mix the flour,salt,sugar,diced butter and vanilla and knead the dough.Wrap it in a stretch foil and chill for an hour.Mix all the ingredients for the filling,except the apricots.Roll the dough to the 28cm tart pan and prick with the fork.Spread the almond filling and arrange the apricot halves.Spread each apricot with some apricot jam.Bake in the preheated oven to 200C for 20-25'.

Directions:Preheat the oven to 200C.For the filling,mix the cheese and eggs and add the salt if necessary.Each sheet of phyllo pastry brush first with the oil and then with the milk.Spread the filling and roll diagonally.Then roll it in a shape of the snail.Arrange it in the greased pan and dot with the piece of butter.Bake until golden brown.

Directions:Preheat the oven to 200C.Cut the peppers in half lengthwise and remove any seeds.Half the tomatoes.In a bowl,mix the vegetables,oil,vinegar,salt and pepper.Arrange in the pan with the skin sides uppermost.Bake until the peppers are browned.Meanwhile,cook the pasta,drain it and return to the pan.Add the butter and stir until the butter is melted.Take the roasted vegetables from the oven and using fork and knife remove the skins. Chopped the vegetables and mix it with the pasta.Serve it warm garnished with grated cheese and parsley.

Directions:Preheat the oven to 180C.Mix the egg whites and sugar until stiff peaks forms.In a separate bowl mix the walnuts and flour.Add it to the egg whites and gently mix.Bake the sponge 23cm in a diameter until lightly golden on the edges.Cool.Repeat this procedure two more times.When the sponges are cooled,melt the sugar and quickly spread it on all the three sponges.Melt the chocolate and butter and spread it on the sponges.Leave to cool.For the filling,whisk the egg yolks and sugar and cook it on the steam until risen and thicken.Leave to cool.In a separate bowl,whisk the butter until fluffy and add it to the egg yolks.Finally add the coffee (start with 2 tablespoons and add it by the taste).Spread the filling on each cake layers and frost the entire cake with the filling.Cool completely.